If you’re a fan of moist, flavorful cakes with a delightful twist, this Carrot Zucchini Cake is a must-try! This cake combines the natural sweetness of carrots and zucchini, creating a soft, tender crumb. Topped with a rich cream cheese frosting, it’s the perfect dessert for any occasion. Whether you’re making it for a family gathering or just craving a sweet treat, this recipe is sure to impress!
Ingredients:
for the Cake:
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups grated zucchini (with liquid if using frozen)
½ cup grated carrots
for the Cream Cheese Frosting:
3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 teaspoon milk
2 cups powdered sugar
Directions:
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch sheet pan and set aside for later.
Make the Cake Batter:
In a large mixing bowl, beat together the granulated sugar and canola oil until well combined. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be sure not to overmix.
Fold in the Vegetables:
Gently fold in the grated zucchini and carrots until evenly distributed in the batter.
Bake the Cake:
Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Make the Cream Cheese Frosting:
While the cake cools, beat together the softened cream cheese and margarine (or butter) until smooth. Add the milk and powdered sugar, and continue to beat until the frosting is creamy and spreadable.
Frost and Serve:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Cut the cake into bars and serve!
Serving Tips:
Chill for Extra Refreshing Flavor: Although this cake is delicious at room temperature, chilling it in the refrigerator for an hour or two before serving can enhance the flavor and make the cream cheese frosting even more refreshing.
Cut into Mini Bars: For a delightful presentation, cut the cake into smaller bars or squares, making it easy to serve at parties or gatherings. You can even top each piece with a small garnish, like a sprinkle of cinnamon or a few grated carrots, for added flair.
Pair with Beverages: This cake pairs wonderfully with a cup of tea, coffee, or even a glass of milk. Its subtle sweetness and moist texture complement these beverages perfectly.
Storage Tips:
Room Temperature Storage: If you plan to serve the cake within a few days, store it in an airtight container at room temperature. It will stay fresh for about 2-3 days.
Refrigeration: For longer shelf life, refrigerate the cake. The cream cheese frosting needs to be kept cold, and refrigerating the cake will help it stay fresh for up to 5-7 days. Just make sure it is covered well to avoid it drying out or absorbing odors from the fridge.
Freezing: This cake can be frozen for up to 3 months! To freeze, wrap individual pieces tightly in plastic wrap, followed by aluminum foil. Place the wrapped pieces in a freezer-safe container or bag. Thaw in the fridge overnight or at room temperature for a quick treat later.
Frost Separately for Freezing: If you plan to freeze the entire cake, it’s best to freeze it without the frosting. Once thawed, spread the cream cheese frosting on top. This will ensure the frosting stays smooth and fresh.
Related Recipes:
- Carrot Zucchini Cake with Cream Cheese Frosting
- Carrot Cake Cookies Stuffed with Cream Cheese
- Cinnamon Roll Zucchini Bread
FAQs:
Can I substitute the zucchini with another vegetable?
Yes, you can substitute the zucchini with grated apples or even finely grated sweet potatoes. Just keep in mind that these substitutions might alter the texture and flavor slightly, but they will still add moisture and natural sweetness to the cake.
How can I make this cake gluten-free?
To make a gluten-free version of this carrot zucchini cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the baking soda and baking powder you use are also gluten-free.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. In fact, letting it sit for a day helps the flavors meld together. Just store it in an airtight container in the fridge and frost it just before serving.
How do I prevent the zucchini from making the cake too soggy?
If you’re using fresh zucchini, be sure to squeeze out any excess moisture before adding it to the batter. For frozen zucchini, you can use it directly without thawing, but make sure to include the liquid to keep the batter moist and fluffy.
Conclusion:
This Carrot Zucchini Cake is a delightful dessert that’s both satisfying and a bit healthier than traditional cakes, thanks to the addition of vegetables. The moist texture and sweet cream cheese frosting make it a favorite for all ages. Try it for your next event or as a sweet snack for yourself – it’s sure to disappear fast!
📖 Recipe:
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Carrot Zucchini Cake
- Total Time: 45 minutes
- Yield: 30 mini slices
- Diet: Vegetarian
Description
This Carrot Zucchini Cake is a moist and flavorful dessert that combines the natural sweetness of fresh zucchini and carrots, topped with a creamy, tangy cream cheese frosting. Perfect for any occasion, this cake offers a delicious twist on classic carrot cake with the added bonus of zucchini for extra moisture and texture. Whether served for a special gathering or as a sweet treat, this cake is sure to be a hit with family and friends.
Ingredients
For the Cake:
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups grated zucchini (with liquid if using frozen)
½ cup grated carrots
For the Cream Cheese Frosting:
3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 teaspoon milk
2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch sheet pan and set aside.
- In a large mixing bowl, beat together the granulated sugar and canola oil until well combined. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, ground cinnamon, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini and carrots until evenly distributed in the batter.
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- To prepare the frosting, beat together the softened cream cheese and margarine (or butter) until smooth. Add the milk and powdered sugar and continue to beat until the frosting is creamy and spreadable.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Cut into bars and serve.
Notes
Zucchini Tip: If using frozen zucchini, include the liquid when adding it to the batter for added moisture.
Storage: Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 5-7 days. It can also be frozen for up to 3 months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 30 mini slices
- Calories: 225 kcal per serving
